Crispy Tuna Cakes


This recipe was adapted from Cooking Light Magazine. You can find the recipe here. (I made slight changes)

what you'll need

1/3 cup cooked quinoa
1 egg
2 cans tuna
2 tsp spicy mustard
2 tsp parsley
1/2 tsp grated lemon rind
1/4 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
2 tsp olive oil
2 cups arugula
2 tbsp fresh lemon juice


  • cook quinoa according to package
  • in a bowl place tuna, egg, quinoa, mustard, parsley, lemon rind, salt, pepper + garlic -combine well
  • fill a 1/3 cup with tuna mixture flatten into patty-repeat with remaining mixture
  • heat oil in large skillet over medium heat
  • add tuna cakes to pan; cook 3 to 4 minutes on each side- until nicely browned
  • place arugula on plate, toss with 1 tbsp of lemon juice. place tuna cakes over arugula
  • sprinkle with 1 tbsp lemon juice + serve with hummus